Monday, February 22, 2010
I need to be creative with leftover bananas, there is just so much banana bread that one can eat right?
The basic recipe for these little beignets is from 'Les Fermières du Québec', a very old book at my mum's house that is coming apart... I do admit that Idid add a few ingredients to them to give them a bit more personality. You really need to 'feel' the dough and make a test beignet - the dough should be thicker than crepe batter, but not as thick as some cake batter. Test a first one for thickness and doneness, I tend to make really thick, uncooked in the middle and burnt ones in the beginning!
If you can think ahead enough, clarify your butter - I didn't have time to, so it just got brown in between batches... Simply wash your pan before cooking some more. I love to use salted butter: it makes for a sweet salty morning, soft and crispy too. Eat them quick, they are best right out of the pan.
1 cup ripe banana, cut into slices then pressed down with a fork to make smaller pieces
(the book calls only for slices, but I like to have a bit more of the smaller pieces)
1 1/2 cup flour
1/2 cup milk + 3 Tbsp (add until you have the right consistency...)
2 tsp baking powder
1/2 cup white sugar
1 tsp cinnamon
1 tsp rhum extract or real dark rhum
Pinch of salt
Salted butter for cooking
Mix all the dry ingredients in a large bowl. Mix the milk with the rhum extract and mix into the dry ingredients. Add the bananas, set aside.
Heat a large frying pan on low-med heat. Add enough salted butter to cover the bottom of the pan, drop the batter by Tbsp, flip when the edges have lost their gloss (just like a pancake). Enjoy!!!